Serves 4<\/strong><\/h4>\n[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section bb_built=”1″ admin_label=”section” transparent_background=”off” allow_player_pause=”off” inner_shadow=”off” parallax=”off” parallax_method=”off” custom_padding=”20px||20px|” padding_mobile=”on” make_fullwidth=”off” use_custom_width=”off” width_unit=”on” make_equal=”off” use_custom_gutter=”off” gutter_width=”3″ custom_padding_tablet=”20px||20px|” prev_background_color=”#3749ad” next_background_color=”#548311″][et_pb_row make_fullwidth=”off” use_custom_width=”off” width_unit=”on” use_custom_gutter=”on” gutter_width=”2″ padding_mobile=”off” allow_player_pause=”off” parallax=”off” parallax_method=”off” make_equal=”off” parallax_1=”off” parallax_method_1=”off” parallax_2=”off” parallax_method_2=”off” parallax_3=”off” parallax_method_3=”off” column_padding_mobile=”on” background_position=”top_left” background_repeat=”repeat” background_size=”initial”][et_pb_column type=”1_2″][et_pb_image src=”https:\/\/artisanfoodtrail.co.uk\/recipes\/wp-content\/uploads\/2016\/07\/Peruvian-Style-Grilled-Chicken.jpg” align=”center” use_border_color=”off” _builder_version=”3.4.1″ \/][\/et_pb_column][et_pb_column type=”1_2″][et_pb_text admin_label=”Intro Text” background_layout=”light” text_orientation=”left” use_border_color=”off” border_color=”#ffffff” border_style=”solid” text_font_size=”16″ background_position=”top_left” background_repeat=”repeat” background_size=”initial” _builder_version=”3.0.105″]<\/p>\n
In The Artisan Food Trail kitchen we often like to experiment, so we took Capsicana\u2019s Chilli & Lemon Peruvian Cook Sauce, added a few extras and turned it into an extra special marinade for chicken.<\/p>\n
The Cook Sauce can also be used as a condiment which we included in a simple dip to go with the chicken.<\/p>\n
The trick to getting the maximum amount of flavour to permeate the meat is to get the marinade under the chicken skin as well as on the surface.<\/p>\n
Nothing beats barbecuing for a smokey flavour but a hot oven will cook the chicken just fine, still producing a crispy, caramelised, burnished skin.<\/p>\n
[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row make_fullwidth=”off” use_custom_width=”off” width_unit=”on” use_custom_gutter=”on” gutter_width=”2″ padding_mobile=”off” allow_player_pause=”off” parallax=”off” parallax_method=”off” make_equal=”off” parallax_1=”off” parallax_method_1=”off” parallax_2=”off” parallax_method_2=”off” parallax_3=”off” parallax_method_3=”off” column_padding_mobile=”on” background_position=”top_left” background_repeat=”repeat” background_size=”initial”][et_pb_column type=”1_4″][et_pb_text admin_label=”Ingredients” background_layout=”light” use_border_color=”off” text_font=”|on|||” background_position=”top_left” background_repeat=”repeat” background_size=”initial” _builder_version=”3.0.105″]<\/p>\n
Ingredients<\/h3>\n\n- 1kg whole chicken legs<\/li>\n<\/ul>\n
For the marinade<\/em><\/p>\n\n- 1 pack Capsicana Chilli & Lemon Peruvian Cook Sauce<\/li>\n
- 2 tbsp soy sauce<\/li>\n
- 2 tsp ground cumin<\/li>\n
- 1 tsp paprika<\/li>\n
- \u00bd tsp dried oregano<\/li>\n
- 1\u00bd tsp dried mint<\/li>\n
- freshly ground black pepper<\/li>\n<\/ul>\n
For the dipping sauce<\/em><\/p>\n
- \n
- 1kg whole chicken legs<\/li>\n<\/ul>\n
For the marinade<\/em><\/p>\n
- \n
- 1 pack Capsicana Chilli & Lemon Peruvian Cook Sauce<\/li>\n
- 2 tbsp soy sauce<\/li>\n
- 2 tsp ground cumin<\/li>\n
- 1 tsp paprika<\/li>\n
- \u00bd tsp dried oregano<\/li>\n
- 1\u00bd tsp dried mint<\/li>\n
- freshly ground black pepper<\/li>\n<\/ul>\n
For the dipping sauce<\/em><\/p>\n
![\"aftrecipedownloadicon\"](\"https:\/\/artisanfoodtrail.co.uk\/recipes\/wp-content\/uploads\/2015\/12\/aftrecipedownloadicon.jpeg\")
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